CJ’s Maple Dijon Roasted Sweet Potatoes (Gluten Free)

These are fabulous. And so easy. My cousin CJ gave me the recipe a while back and we loved them. I think she got the recipe from a cookbook or maybe foodnetwork.  Since hubby and my Dad have been working in the yard all day, I wanted to reward them with a tasty dinner.  We had sirlion steaks with mushroom burgundy sauce, these sweet potatoes, and a strawberry spinach salad.  It was a good night, indeed!

Maple Dijon Roasted Sweet Potatoes

serves 4-5 adults

INGREDIENTS:

3 medium sweet potatoes, cubed into about 1 inch pieces

1/4 cup maple syrup

3 TBSP dijon mustard (I used a spicy dijon)

DIRECTIONS:

Preheat the oven to 425.

Whisk together the maple syrup and dijon mustard.  Pour it over the cubed sweet potatoes and toss to coat.

Pour coated sweet potatoes onto a cookie sheet lined with foil (and greased) or parchment paper. Try to spread them out nicely.  If you pile them up on top of each other you won’t get nice browning on each one. I used two separate baking sheets and rotated them from top to bottom during the roasting.

Roast in the oven for 10 minutes and then toss them around. Return to the oven for another 8-10 minutes until they are slightly browned and fork tender. (Your cooking time could vary, depending on the size of your sweet potato cubes so keep good watch not to overcook them)

Serve and enjoy!

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